elegant light fruit cake

Ingredients

• Servings: 3
• 2 cups ground almonds
• 3 cups red candied cherries
• 1 1/2 cups green candied cherries
• 1 (8 ounce) package diced candied citron
• 6 cups golden raisins
• 8 ounces candied pineapple, diced
• 1 cup all-purpose flour
• 1 cup shortening
• 1 cup all-purpose flour
• 2 2/3 cups white sugar
• 8 egg yolks
• 4 teaspoons almond extract
• 2/3 cup
• 2/3 cup milk
• 4 1/2 cups all-purpose flour
• 8 egg whites
• 1 1/2 teaspoons cream of tartar

Recipe

• preheat oven to 300 degrees f (150 degrees c). place a pan of water in oven. grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).
• in a large bowl combine ground almonds and fruits. dredge with one cup flour.
• in a large bowl, cream together 1 cup flour and shortening. gradually blend in white sugar. beat in egg yolks and almond flavoring; beat until very light and fluffy. mix together and milk; add alternately with 4 1/2 cups flour to creamed mixture. make 3 dry and 2 liquid additions, combining lightly after each.
• in another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. fold into batter. fold in floured fruit mixture.
• bake for 2 1/2 to 3 1/2 hours, depending on size of pan. bake each cake until it tests done with a toothpick. remove from pans, and lift off paper. cool.